Pea mousse

A simple basic ingredient for an endless number of dishes. The unadulterated flavour of the peas is emphasized in this component. 

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Pea mousse

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pea coulis



egg whites, pasteurised






gelatin, soaked in cold water

As needed


salt and pepper

Preparation method

  • Heat the pea coulis to 80˚C and dissolve the gelatin in it.
  • Once the gelatin has dissolved, cool the pea coulis in iced water.
  • Beat the cream until it has the consistency of yoghurt.
  • Beat the egg white with a sprinkle of salt into firm peaks.
  • Mix the cooled pea coulis with the cream and then the egg white.
  • Season with salt and pepper if desired and pipe into silicone moulds.

Serving suggestions

  • As an amuse-bouche on a rye bread crisp, a curl of mature cheese, and double-podded peas.
  • As part of a composition with fennel, chicory, mushrooms, or bacon.

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